Thai spiced bean curd in coconut milk

1 servings

Ingredients

Quantity Ingredient
1 Piece galangal or root ginger; chopped
3 Kaffir lime leaves
10 Squares fried bean curd
20 Floz thin coconut milk
1 tablespoon Chopped coriander
4 Peppercorns; crushed
1 Clove garlic; crushed
2 Stems lemon grass; thinly sliced
3 Fresh green chillies
1 Pinches salt
1 tablespoon Light soy sauce
2 Limes; juice of
8 Floz thick coconut milk
Sugar
2 Red chillies
1 tablespoon Chopped coriander
Thai rice to serve

Directions

GARNISH

Cut the squares of bean curd in half then half again. Put the ginger, lime leaves, thin coconut milk, coriander, peppercorns, garlic, lemon grass, green chillies, salt and soy sauce into a pan and gently bring to the boil, stirring all the time. Reduce the heat and simmer for 10 minutes. Add the bean curd and simmer for a further 10 minutes.

Add the lime juice, thick coconut milk and sugar and cook for another 3-4 minutes. The sauce should reduce and thicken.

Serve with steamed fragranced rice and sprinkle with chopped coriander and red chillies.

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Carlton Food Network

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